Cinnamon Chocolate Shortbread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 142.5
- Total Fat: 7.5 g
- Cholesterol: 22.3 mg
- Sodium: 75.4 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.9 g
- Protein: 3.2 g
View full nutritional breakdown of Cinnamon Chocolate Shortbread calories by ingredient
Introduction
This almond shortbread recipe replaces my mom's buttery shortbread.This almond shortbread recipe replaces my mom's buttery shortbread.
Number of Servings: 24
Ingredients
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1 1/2 c slivered almond
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
3/4 t cinnamon
1/2 t salt
2 c whole wheat pastry flour
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)
1/2 c dark chocolate chips, melted
Tips
You can mix in the chocolate chips if you prefer.
Directions
Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet and toast until golden brown (about 8 minutes). Remove from the oven and set aside to cool.
Once almonds have cooled, grind in a food processor or with a rolling pin.
Combine the ground almonds and remaining dry ingredients in a large mixing bowl.
In another large bowl, use a hand mixer to beat the butter until creamy, then add the sugar. Beat until creamy. Add eggs one at a time. Add the vanilla. Add dry ingredients to the creamed mixture, beat just until combined. Divide the dough into two balls. Once at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 inch wide strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top.
Place the chocolate in a bowl in the microwave. Heat in 10-second increments, stirring before restarting the microwave. Remove from the microwave when the chocolate is about 75% melted.
Dip the end of each cookie in the chocolate and place on waxed paper to set.
Makes 24 cookies.
Once almonds have cooled, grind in a food processor or with a rolling pin.
Combine the ground almonds and remaining dry ingredients in a large mixing bowl.
In another large bowl, use a hand mixer to beat the butter until creamy, then add the sugar. Beat until creamy. Add eggs one at a time. Add the vanilla. Add dry ingredients to the creamed mixture, beat just until combined. Divide the dough into two balls. Once at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 inch wide strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top.
Place the chocolate in a bowl in the microwave. Heat in 10-second increments, stirring before restarting the microwave. Remove from the microwave when the chocolate is about 75% melted.
Dip the end of each cookie in the chocolate and place on waxed paper to set.
Makes 24 cookies.
Member Ratings For This Recipe
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APLOUIS
I made these cookies but altered the directions at the end. I baked them more like biscotti. I baked intially for 15 minutes. Then cut them into strips. Turned on one side baked for another 10 minutes. Turned on the other side and baked for 10 minutes. They turned out great for dipping in coffee. - 1/3/12
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CD7023171
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DENNISBISHOP
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SWAN47
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LONGLEANNLANKY